Twice Baked Potatoes

8:29 PM ByFiled UnderMouthwatering Monday, Side Dishes

These are not your typical twice baked potatoes… Oh no, these particular twice baked taters… these  are made in the microwave.

Yes.  In the microwave and in under 30 minutes.

These twice baked potatoes are my final recipe and video for the 2K10 Tastemaker Challenge.  This month our challenge was Nutrition in a Time Crunch.  30 minutes being our time crunch.

I went for super simple, super delicious and super quick.  Thus = Twice “Baked” Potatoes

These are MY ingredients.. you could vary them if you’d like.

I also did this with salsa and black beans instead of all that up there ^^^  {drool}

Twice “Baked” Potatoes in Under 30 Minutes

  • 2 medium potatoes (remember 110 calories, naturally fat free!!!)
  • 1/2 to 1 Tbsp Dijon Mustard (how strong do you like the dijon’ness’)
  • 1/2 a bunch of green onions, chopped
  • about 2 Tbsp bacon bits
  • 2 C sharp cheddar cheese, grated
  • salt, pepper, garlic to taste (I keep a shaker of 1/3 salt, 1/3 pepper and 1/3 garlic powder handy)
  • 1/2 stick of butter, sliced

1.   Microwave your potatoes.  I used a handy dandy steamer bag and my two ‘large-side-of-medium’ potatoes took 9 minutes.

2.   While your potatoes are ‘baking’ prepare your ingredients:

  • chop the green onions
  • slice the butter
  • grate the cheese
  • measure the dijon mustard

3.  Take your potatoes out of the microwave and allow them to cool for a few minutes, then holding one carefully with a hot pad or towel spare t=shirt cut  the “top” off a long ‘side’ of the potato

admittedly, not one of my best pictures… but, you get the idea :-)

4.     Scoop the insides of the potatoes out with a spoon, leaving just enough inside so the potato doesn’t collapse, and put the insides into a large bowl.

5.    Add in all but 1 C of cheese to the potato bowl and mix and mash and stir until you have everything well combined and then fill the potato skins with the mixture and top with the remaining cheese

6.    Cook the cheese topped potatoes in the microwave for another 2 1/2 minutes, or just long enough to melt the cheese.

Take them out of the microwave and give them just enough time to cool off and then devour.

Nathan declared these delicious, tonguegasmic even!

You can watch the recipe in action and bob along to a really fun Potato Song by Cheryl Wheeler by watching my video recipe here and if you’re feeling nice :-) I’d really appreciate you voting/ranking my video by using the stars underneath it. :-)

If you’re linking up your own recipe to Mouthwatering Mondays.. Thanks!  I’m glad to have you participating in the first Mouthwatering Monday linky of 2010!!  Make sure that you link your recipe post url and not just your generic blog url, leave a comment, link back here in your post and visit the other participants!

Welcome to 2010 y’all!!

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Marinated Chilled Potato and Green Bean Salad

4:39 PM ByFiled UnderMouthwatering Monday, Side Dishes, Videos

potato and green bean salad 2

Can I get a glory, glory Hallelujah!!! Please?

I FINALLY have the Tastemaker Challenge 2 recipe and video ready to share with y’all!  This video has been almost comical with the issues it’s had.  Lost camera, video software crashing, things deleting, hiccuping and flat out disappearing on me.

BUT, it’s ready!

This month’s Tastemaker 2K10 challenge was nutrition on a budget.  We were each given $10 and told to create a healthy, nutritious and delicious meal for under $10.  Another Challenge for the Challenge.. keep it as close to the potatoes natural healthy state as possible.

So… without further ado… I present my “TONGUEGASMIC”

Tonguegasmic Apron

Tastemaker Challenge 2 Recipe & Video

please click through and watch the video and rate it using the star system! THANK YOU!

Chilled Potato and Green Bean Salad


  • 1 bag Red Potatoes
  • 1 lb fresh green beans, washed and snapped into 1″ pieces
  • 3/4 Tbsp Dijon Mustard
  • juice of 1 lemon
  • 2 Tbsp red wine vinegar
  • 1/2 C extra virgin olive oil
  • 1 Tbsp minced shallot (mine was a healthy 1 Tbsp)
  • salt and pepper to taste

Mince the shallot and whisk together in a glass bowl: lemon juice, red wine vinegar, dijon mustard, salt and pepper, olive oil shallot.  Cover and refrigerate.

Wash and snap green beans into roughly 1″ pieces.

Wash the potatoes and quarter

Steam the green beans to snappy crisp tender, remove from steamer and run cold water over them to cease the cooking process.

green beans being rinsed

Drizzle about 2 tsp of vinaigrette over the green beans and refrigerate.

Steam the potatoes until fork tender.  Remove and rinse with cool water to stop the cooking process.

Add the potatoes to the green beans.

When you’re ready to serve them, toss with the vinaigrette.  I had some vinaigrette left over.  I didn’t want it to be too saturated.

This recipe was served at our practice Thanksgiving meal and my entire family gave it huge thumbs up.  I will definitely make this again and I *might* have snacked on the leftovers for the next day. YUM.

You can see more about the #Tastemaker 2K10 challenge on the  Mom’s Dinner Helper website.

If you’re linking up to the Mouthwatering Monday Tonguegasmic Linky, Thank you for your patience!!!!

Make sure to link directly to your recipe URL, leave a comment saying Hi, introducing yourself.. whatever, link back in your post and visit some of the other participants!

Thanks y’all!



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BBQ Chicken Stuffed Baked Potatoes

9:49 PM ByFiled UnderMouthwatering Monday, Poultry

BBQ stuffed potatoes

That is one hot mess of an amazing bbq stuffed potato.  I took a million pics and couldn’t get one that looked pretty and then I remembered,  Tonguegasmically amazingly delicious food, is not always pretty.  But the flavors that explode in your mouth, the moist chicken, the pepper, the bbq sauce and tabasco, the crisp fluffy potato and the subtle creaminess of the sour cream, the hint of sweet crunch bursting from the sauteed onions.  You will not care how it looks.  Trust me.

You’ll need:

  • 3 to 4 chicken breasts
  • 2 C BBQ sauce ( I used Kraft Original because I have LOTS of it leftover from my Kraft/Sam’s thing)
  • 1 Medium yellow onion, I used a walla walla onion, large chop
  • 5 to 8 dashes Tabasco
  • 1 tsp to 2 tsp pepper (I have a pepper grinder, it’s about 15 turns or so)
  • red onion, diced
  • Favorite cheese blend, to your liking

*YES I know I drive y’all nuts with my ‘ishish dabs of this and that’ recipes but, y’all.. the garnishes, that’s all you. HAVE FUN!*

  • Favorite Seasoning Blend, I , obviously,  use RSS… about 1 Tbsp to cover both sides of the chicken

Season the chicken, put it in a pan over medium high heat, cover with bbq sauce and onions, cover and cook for about 5 to 8 minutes per side, this will vary depending upon the thickness of your chicken and whether you cook from frozen or thawed

bbq chicken breasts

Remove from heat once they’re cooked and set the pan aside.

Bake your potato, microwave.. oven, whatever your preference is.

Split your potato open, season with pepper and a dollop of Daisy (holla Meghan)

baked potato with sour cream

Top with chopped chicken and the sauce and onions from the pan.  Garnish with cheese and red onions.

BBQ stuffed baked potato

Smoosh it all around with your fork and devour.  Nathan declared this… wait for it.. better than Rudy’s.  SCORE!

You can top these potatoes with Pulled Pork or your favorite brisket or fajitas :)

If you’re playing along with Mouthwatering Mondays, THANK YOU!,   Leave a comment saying Hi, Howdy or telling me what you think of today’s recipe.  Then, sign the MckLinkey with your name and the URL for your MWM post, not your generic URL, snag your tonguegasmic button and link back here, then go visit other MWM participants and get some yummy new recipes and meet other foodies like yourself!!


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